Salted Chocolate Coconut Stacks (Paleo)

October 18, 2013

My favourite recipes are those where very few ingredients combine to make something magical. And this is such a recipe. When you pop one of these salted chocolate coconut stacks in your mouth, and experience the salty, crunchy, chocolatey goodness, you’ll expect the recipe to be complicated, or for there to be some secret ingredient. Prepare for your mind to be blown: 3 ingredients, one of which is salt. The other two are coconut flakes and chocolate. So, all three ingredients are healthy, paleo, and probably in your kitchen pantry right now…

These irresistible treats are simply salted coconut chips enrobed in dark chocolate, and yet they taste like so much more. And dare I say they’re pretty much guilt-free? These are one of my favourite snacks, and I hope you enjoy them!

Ingredients:

(Makes about 30 stacks, depending on size)

3 cups coconut flakes

1 teaspoon salt, plus more for topping

10 ounces chocolate (70% dark)

Instructions:

1) Preheat oven to 350°F.

2) Place the coconut flakes on a parchment lined baking sheet. Sprinkle the flakes with salt and toss to combine. Spread the flakes out evenly in a single layer. Place the baking sheet in the oven, and toast the coconut flakes just until they become golden, approximately 2-3 minutes.

3) Decide whether you want to temper the chocolate. I highly recommend it, as it means the chocolate won’t melt in your hand, and the stacks can be left out at room temperature. But I do realize it’s a pretty fussy step, so don’t let having to temper chocolate stop you from making these. These are some great instructions on how to temper chocolate.

4) Prepare a parchment lined baking sheet for the coconut stacks.

5) Either temper the chocolate, or melt it (stirring constantly) in a Pyrex bowl over a pot of boiling water (make sure the bowl doesn’t touch the water). Remove the bowl from the pot.

6) Gently stir all of the toasted coconut flakes (leaving behind any remaining salt) into the melted or tempered chocolate, making sure all of the coconut flakes are completely coated.

7) Using a tablespoon, scoop out small clusters of chocolate covered coconut flakes and place them on the parchment lined baking sheet, forming small stacks.

8) Allow to cool at room temperature. Then sprinkle a small amount of salt on top of each stack.

9) If the chocolate has been tempered, keep the stacks on the kitchen counter – it’ll take them a few hours to set completely (do not put these in the fridge – neither to set nor to store, unless you live somewhere hot; it’s better to store them in a a cool, dry place). If the chocolate hasn’t been tempered, place the stacks in the fridge to set.

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!